Heat up 2 tablespoons of the oil, add the onion and celery and fry over a low/medium heat for 3 minutes stirring occasionally. Add the cranberries, wine and continue frying for another minute stirring occasionally. Remove from the heat, stir in the sage, rosemary and bread pieces and leave to cool.
In a frying pan heat up 2 tablespoons of oil and fry the bacon pieces until they start changing colour. Combine with the meat, chestnuts, spices and seasoning, parsley and the onion mixture.
Transfer the mixture to a medium casserole dish, drizzle with a little oil and bake for 40 minutes. Remove from the oven and serve.
Meat: I recommend using dark turkey meat (thigh meat) rather than turkey breast which is too dry for a stuffing recipe. You could also use ground pork instead if you prefer. I chose lean streaky smoked bacon as it adds a bit of nice smoky flavour as well as moisture into the stuffing. You can discard the fat after frying the bacon or add it into the casserole along with the bacon if you prefer. Alternatively use the fat to drizzle over the casserole instead of oil.
Herbs: You can use your own combination of herbs rather than my recommendations.
Best served immediately.
Refrigerate the leftovers, covered, for up to 3 days.
Freeze the casserole, unbaked, covered, for up to 3 months. Bake from frozen